Author
Topic: Tứrớ - Hungarian Farmer's cheese (Read 785 times)

This recipe came from the Backwoods Home magazine, but I converted it a bit for use with raw milk. It turns out a very good low fat cream cheese. I added the alternatives for pasteurized/homogenized milk at the end, for those of you without your own cow.

In a heat-proof container, blend one gallon of raw whole milk with one cup of cultured buttermilk from the store. Keep in a warm place - about 80 degrees F is good - until as thick as yogurt. Mine turned within about 8-10 hours. Place in an oven at 150 to 200 degrees F and keep there for at least 6 hours, until the curd has firmed up and the whey is separating. Using a big ladle, scoop the curd into a cloth-lined colander, without breaking up the curd. Tie the cloth and hang from a handle over a kettle to drain overnight.

I use my big roaster to make this, as the temps on it are easily set anywhere from zero to 400 degrees. I put the milk and buttermilk in the pan and set the temp at 80 because it is still kind of cool here. Then I turn it up to about 150 when it is time to cook the curd. So simple and it uses up a lot of milk without very much work at all.

If using pasteurized/homogenized milk, use a quart of buttermilk to a gallon of milk.

BB - It is very much like low fat cream cheese/American Neufchatel. The one time I didn't drain it as long and it was very much like cream cheese, the second time I drained it until a bit dryer. When room temp, it is cream cheese consistency, but when refrigerated it is more crumbly. Much easier to make than any cream cheese recipe I've done, though.